Machboos

🛒 Ingredients

• Chicken pieces (bone-in, skin-on) 150 g · 250 kcal
• Basmati rice 100 g · 350 kcal
• Onion 60 g · 24 kcal
• Tomato 60 g · 11 kcal
• Garlic 6 g · 9 kcal
• Ginger 4 g · 3 kcal
• Vegetable oil 8 g · 72 kcal
• Cumin powder 1 g · 2 kcal
• Coriander powder 1 g · 2 kcal
• Turmeric powder 1 g · 1 kcal
• Whole spices (cardamom, cloves, black peppercorns, bay leaf, dried lime) 0 g · 0 kcal
• Toasted almonds (for garnish) 10 g · 58 kcal

👨‍🍳 Instructions

1. Wash and soak basmati rice for 30 minutes, then drain.
2. Heat vegetable oil in a large pot, add chopped onions and cook until deeply caramelized and fragrant, then set aside a portion for garnish.
3. Add chicken pieces to the pot with remaining onions and sear on all sides until lightly browned.
4. Add minced garlic and ginger, chopped tomatoes, and all ground and whole spices to the pot; cook for 5-7 minutes until tomatoes soften.
5. Pour in enough hot water or chicken broth to cover the chicken, bring to a boil, then reduce heat and simmer for 30 minutes until chicken is almost cooked.
6. Remove chicken pieces from the pot and set aside, reserving the spiced broth.
7. Add the drained basmati rice to the reserved broth in the pot, ensure liquid covers the rice by about 1-2 cm, and adjust seasoning.
8. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes until rice is fully cooked and has absorbed all liquid.
9. Fluff the rice with a fork, then gently mix in the cooked chicken pieces.
10. Serve hot, garnished with the reserved caramelized onions and toasted almonds.